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Pan-seared chicken breasts topped with herb gravy next to mashed potatoes and glazed carrots

Herb Gravy Chicken with Mashed Potatoes & Glazed Carrots

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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Calories: 650
Ingredients Method

Ingredients
  

  • 4 boneless , skinless chicken breasts
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 1 lb carrots , peeled and sliced into rounds
  • 4 tbsp unsalted butter, divided
  • 1/4 cup all -purpose flour
  • 2 cups chicken stock
  • 1/2 cup whole milk
  • 2 tbsp hone y
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 tbsp fresh parsley, chopped
  • Salt and black pepper to taste
  • 2 tbsp olive oil

Method
 

  1. Place cubed potatoes in a pot of salted water, bring to a boil, and cook for 15-20 minutes until tender; drain and mash with 2 tbsp butter and 1/2 cup milk.
  2. In a small saucepan, combine carrots, 1/4 cup water, 1 tbsp butter, and honey; simmer covered for 10 minutes, then uncover and cook until liquid reduces to a glaze.
  3. Season chicken breasts with salt, pepper, thyme, and rosemary; heat olive oil in a skillet over medium-high heat and sear chicken for 6-8 minutes per side until internal temperature reaches 165F.
  4. Remove chicken from skillet and set aside; melt remaining 1 tbsp butter in the same skillet and whisk in flour to create a roux.
  5. Gradually whisk in chicken stock to the roux and simmer until thickened; stir in fresh parsley.
  6. Plate the mashed potatoes and carrots, then top the chicken with the prepared herb gravy.